Description
Pepperpot, the national dish of guyana, is an amerindian meat stew which uses cassareep. Cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Do not refrigerate leftovers. This dish develops flavour when left over a period of days. If not refrigerated, it must be reheated to a boil every day. In the early days, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years.
This recipe has been halved from the original.
Ingredients
- Stewing Beef
- Pork
- Pigs Tail
- Seasoning
- Red Hot Pepper
- Cinnamon Stick
- Sugar
- Salt
- Basil
- Fresh Thyme
- Onion
- Garlic Cloves
Instructions
- Soak pig tails and scald
- Cook cow heel or trotters in covered pan with water to boil
- Skim
- When half tender add all the other meats hot water to cover
- Add all other ingredients and simmer gently for about one hour until meat is tender
- Adjust flavor with salt and sugar
- If left unrefrigerated, it must be reheated to a boil every day
- Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti
- Serving sizes are a guess on my part – will update